- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor. In walk in cooler. And rice in dry storage.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Non handled bowl in bulk flour. **Repeat Violation**
- Basic - Light not functioning. In kitchen.
- Basic - Nonfood-grade bags used in direct contact with food. Cooked chicken cooling directly on cardboard soda box.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Dented/rusted cans present. See stop sale. Hoisin sauce, 5 lbs.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over vegetables.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Large amounts of cooked meats.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a location that is exposed to splash/dust. Cornstarch stored in front of sink, within dripping range. **Corrected On-Site**
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Motorcycle stored in kitchen. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk dry goods. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Dumplings double panned in steamer. Operator will discard and will add to tphc plan.
- High Priority - Toxic substance/chemical stored by or with single-service items. Windex on shelf with styrofoam to go containers.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by motorcycle. **Corrected On-Site**
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Cleaned half already, working on others
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Repeat Violation**
- Basic - Duct tape used to repair nonfood-contact surface. Gaskets in reach in coolers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food storage container/container lid cracked or broken. Using cut off jug to scoop rice. Switched to metal scoop. **Repeat Violation**
- Basic - Food stored in a prohibited area. Employee food stored in with customer rice in cooker. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In walk in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken, shrimp. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Shredded cabbage on counter at 74°. Will discard after 4 hours and add to tphc list.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Draining egg rolls directly on printed paper menus.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw non packaged chicken over raw pork.
- High Priority - Toxic substance/chemical stored by or with food. Employee medicine stored with customer food, dry storage. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On large rice cooker.
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee personal items stored in or above a food preparation area. Purse on prep table. **Corrected On-Site**
- Basic - Food stored in a prohibited area. Cans of nuts stored in soiled, used, raw chicken box. **Corrected On-Site**
- Basic - Food stored on floor. Bag of onions. Delivered today.
- Basic - Reuse of single-service articles. Cut off plastic jug used to scoop rice.
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. To go boxes.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wood food-contact surface not properly sealed. Shelf under rice pot.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about China Wok, 7327 N Cocoa Blvd #e, Port St John, FL »